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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or spray with non-stick cooking spray.

Prepare the broccoli: Place the finely chopped broccoli florets in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave for 2-3 minutes, or until tender-crisp. Drain any excess water and let cool slightly.

In a medium bowl, combine the cooled broccoli, shredded mozzarella cheese, grated Parmesan cheese, egg, breadcrumbs, garlic powder, onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until all ingredients are thoroughly combined.

Prepare the chicken: Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, pound the chicken breasts to an even 1/4-inch thickness. Season both sides of the pounded chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Stuff and roll the chicken: Divide the broccoli and cheese mixture evenly among the four pounded chicken breasts. Spread the mixture over one side of each chicken breast, leaving a small border around the edges. Carefully roll up each chicken breast tightly, starting from one of the shorter ends.

Sear the chicken (optional, for extra flavor): Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the chicken roll-ups seam-side down in the skillet. Sear for 2-3 minutes per side, until lightly golden brown. If you don't have an oven-safe skillet, you can skip this step and go directly to baking.

Bake the chicken: Transfer the seared chicken roll-ups (or raw if skipping searing) to the prepared baking dish, seam-side down. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F and the cheese is bubbly and golden.

Rest and serve: Remove the baking dish from the oven and let the chicken rest for 5 minutes before slicing. Garnish with fresh chopped parsley, if desired, and serve warm.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish or spray with non-stick cooking spray.

Prepare the broccoli: Place the finely chopped broccoli florets in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave for 2-3 minutes, or until tender-crisp. Drain any excess water and let cool slightly.

In a medium bowl, combine the cooled broccoli, shredded mozzarella cheese, grated Parmesan cheese, egg, breadcrumbs, garlic powder, onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until all ingredients are thoroughly combined.

Prepare the chicken: Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, pound the chicken breasts to an even 1/4-inch thickness. Season both sides of the pounded chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Stuff and roll the chicken: Divide the broccoli and cheese mixture evenly among the four pounded chicken breasts. Spread the mixture over one side of each chicken breast, leaving a small border around the edges. Carefully roll up each chicken breast tightly, starting from one of the shorter ends.

Sear the chicken (optional, for extra flavor): Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the chicken roll-ups seam-side down in the skillet. Sear for 2-3 minutes per side, until lightly golden brown. If you don't have an oven-safe skillet, you can skip this step and go directly to baking.

Bake the chicken: Transfer the seared chicken roll-ups (or raw if skipping searing) to the prepared baking dish, seam-side down. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F and the cheese is bubbly and golden.

Rest and serve: Remove the baking dish from the oven and let the chicken rest for 5 minutes before slicing. Garnish with fresh chopped parsley, if desired, and serve warm.
